📝 About This Recipe
Known as the 'Gold of Sardinia,' Bottarga di Muggine is an ancient Mediterranean delicacy crafted from the roe sacs of grey mullet. This labor of love transforms humble fish roe into a deeply savory, umami-rich treasure with a silky texture and a complex profile of sea salt and sun-dried musk. Mastering this curing process at home allows you to capture the purest essence of the sea, creating a versatile ingredient that elevates simple pasta or crostini into a gourmet masterpiece.
🥗 Ingredients
The Roe
- 2 large pairs Grey Mullet Roe Sacs (must be intact with the 'peduncle' or belly tissue attached)
Curing Elements
- 2 kg Fine Sea Salt (high quality, non-iodized)
- 500 grams Coarse Grey Sea Salt (for the initial moisture draw)
Finishing and Storage
- 2 tablespoons Extra Virgin Olive Oil (for coating during the final drying stage)
- 200 grams Beeswax (optional, for traditional long-term preservation)
Classic Serving Suggestion (Spaghetti alla Bottarga)
- 400 grams Spaghetti di Gragnano (bronze-die cut)
- 3 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
- 1 piece Lemon (zested)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
👨🍳 Instructions
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1
Carefully inspect the roe sacs. Ensure there are no punctures in the delicate membrane. If there is a small tear, you can seal it with a little salt, but intact sacs are essential for a safe cure.
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2
Rinse the roe sacs under very cold running water to remove any slime or scales. Pat them extremely dry with paper towels; moisture is the enemy of the curing process.
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3
Using your thumb, gently massage the roe sacs from the center toward the edges to redistribute the eggs evenly and remove any air pockets or remaining blood from the veins.
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4
Prepare a wooden board or a non-reactive plastic container. Spread a 1-inch thick layer of fine sea salt on the bottom.
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5
Place the roe sacs on the salt bed, ensuring they do not touch each other. Completely cover them with another inch of salt, pressing down very lightly to ensure full contact.
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6
Place a second board on top of the salted roe and add a light weight (about 500g, like a couple of cans) to help express moisture and flatten the sacs into the traditional shape.
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7
Let the roe cure in a cool, dry place (ideally 10-15°C) for 4 to 6 hours. If the salt becomes very damp, replace it with fresh dry salt.
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8
Remove the roe from the salt. Gently rinse off the salt with a mixture of cold water and a splash of white wine, then pat dry immediately.
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9
Pierce the 'head' of the roe sac with a needle and thread a clean kitchen twine through it to create a hanging loop.
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10
Hang the roe in a well-ventilated, cool, and dark area. A wine fridge or a breezy pantry is ideal. Ensure there is good airflow around the entire surface.
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11
Allow the bottarga to dry for 7 to 14 days. The timing depends on the humidity and the size of the roe. It is ready when it feels firm to the touch but still has a slight 'give' like a semi-hard cheese.
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12
Once cured, lightly rub the surface with a tiny amount of olive oil to prevent the skin from becoming too brittle.
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13
To serve, peel away the thin outer membrane from the portion you intend to use. Grate it finely over pasta or slice it paper-thin for appetizers.
💡 Chef's Tips
Always use the freshest roe possible; it should smell like the ocean, never 'fishy.' If you see any white salt bloom during drying, it is normal, but if you see fuzzy mold, discard it immediately. Maintain a consistent temperature during drying; fluctuations can cause the center to spoil before the outside dries. For the best flavor, do not cook the bottarga—add it to warm dishes at the very last second to preserve its delicate oils. Store finished bottarga wrapped in parchment paper and then plastic wrap in the refrigerator for up to 6 months.
🍽️ Serving Suggestions
Grate generously over Spaghetti al Burro (butter pasta) with a squeeze of lemon. Serve paper-thin slices on top of buttered crostini with a pinch of smoked paprika. Pair with a crisp, saline Sardinian Vermentino or a dry Cannonau Rosato. Shave over a salad of shaved artichokes, celery hearts, and extra virgin olive oil. Enjoy with a glass of chilled dry Sherry or an ice-cold Gin Martini.